Almond and Pumpkin Seed Quinoa Breakfast Brittle

I’m in love.

If you haven’t tried cooking with quinoa flakes yet – go out and buy some! I promise you won’t regret it. They’re simply pressed quinoa, providing you with all the healthy benefits of quinoa but with a gorgeous breakfast texture and a quicker cooking time. And alongside giving this low FODMAP brittle the most incredible texture, they’re an excellent source of plant-based protein and dietary fibers and a great gluten free and low FODMAP breakfast or snack alternative.

This healthy brittle recipe might just have topped my favourite breakfast food list; both crunchy and soft, with delicate flakes of almonds, bites of pumpkin seed and gems of dried cranberry. This low FODMAP breakfast brittle couldn’t be any simpler and perfect for those with food intolerances, and it can be so easily adapted to suit individuals’ own tastes or tolerances. If you can’t tolerate any dried fruit at all, or want the recipe to be fructose-free, simply omit the cranberries or sub them for another ingredient. If you find the recipe too sweet for breakfast, use less maple syrup. Play around with any combination of your favourite flavours and adapt it to suit you! Plus once baked (with your house smelling amazing), breaking it apart into bars, bites or clusters is quite possibly the most satisfying thing you’ll ever do on a Monday morning.